Flounder Simmered In Spicy Sauce (Bplah Dtom Saep) Recipe

Name: Flounder Simmered In Spicy Sauce (Bplah Dtom Saep)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOOSE FISH; 1 1 large fillet rock cod fish or 1 large steak halibut; PEPPERCORN-GARLIC-CHILLIE PASTE; 8 whole white peppercorns; 6 garlic cloves, chopped; 6 -10 Thai chiles (prik kee noo); 3 shallots, chopped (9 tablespoons or to taste); WOK TIME; 1 tablespoon palm sugar (or brown sugar if palm sugar is unavailable); 1 cup water (1 teaspoon at first, then rest added after palm sugar has turned color); 1 tablespoon fresh ginger, peeled and finely slivered (1 inch ginger root); 1 tablespoon peanut oil; 2 -3 tablespoons fish sauce (nahm bplah); 2 -3 short fresh cilantro stems, for garnish

Servings: persons

CHOOSE FISH
1 1 large fillet rock cod fish or 1 large steak halibut
PEPPERCORN-GARLIC-CHILLIE PASTE
8 whole white peppercorns
6 garlic cloves, chopped
6 -10 Thai chiles (prik kee noo)
3 shallots, chopped (9 tablespoons or to taste)
WOK TIME
1 tablespoon palm sugar (or brown sugar if palm sugar is unavailable)
1 cup water (1 teaspoon at first, then rest added after palm sugar has turned color)
1 tablespoon fresh ginger, peeled and finely slivered (1 inch ginger root)
1 tablespoon peanut oil
2 -3 tablespoons fish sauce (nahm bplah)
2 -3 short fresh cilantro stems, for garnish

1
Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste).
2
Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned.
3
Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar.
4
Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish.
5
Return to a boil before lowering heat to a level at which the sauce simmers gently.
6
Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half.
7
To serve, spoon sauce over fish and garnish with cilantro sprigs.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CHOOSE FISH, 1 1 large fillet rock cod fish or 1 large steak halibut, PEPPERCORN-GARLIC-CHILLIE PASTE, 8 whole white peppercorns, and more.

Yes, Flounder Simmered In Spicy Sauce (Bplah Dtom Saep) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flounder Simmered In Spicy Sauce (Bplah Dtom Saep)

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